2023

1. Application of fermentation for the valorization of residues from Cactaceae family

   Food Chemistry, Vol. 410

2. Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)

   Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 5, pp. 657-673

3. Biological properties and potential of compounds extracted from red seaweeds

   Phytochemistry Reviews, Vol. 22, Núm. 6, pp. 1509-1540

4. Challenges for future food systems: From the Green Revolution to food supply chains with a special focus on sustainability

   Food Frontiers, Vol. 4, Núm. 1, pp. 9-20

5. Seaweed polysaccharides: Emerging extraction technologies, chemical modifications and bioactive properties

   Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 13, pp. 1901-1929

6. Sulfur-containing compounds from plants

   Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 363-402